Ingredients
- 2 tbsp. olive oil
- 2 1/2 tsp. kosher salt
- 1 c. quinoa, rinsed
- Grated zest of 1 lemon, plus the juice of 2 lemons
- One 1 1/2-pound piece center-cut salmon fillet
- 1/2 tsp. black pepper, plus more to taste
- 1 tsp. dried dill
- 1 c. fresh parsley
- 6 c. baby spinach
- 2 ripe avocados, halved, pitted and peeled
- 1/2 c. mayonnaise
- 1/3 c. buttermilk
- 1 garlic clove, crushed and peeled
- 1 tbsp. capers in brine, drained
- 3 c. finely shredded red cabbage
- 4 oz. ounces sugar snap peas, trimmed and sliced into 1/2-inch pieces
- 1/4 c. salted roasted sunflower seeds
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